Squid lures followers

Claire Perez, Correspondent

Q: Some months ago a small group of us, attending a conference at Loews Miami Beach, had the good fortune of ordering their calamari appetizer. It was awesome to the point that a number of us ordered it as a meal two additional nights. It was the greatest cuttlefish/squid (is there a difference?) preparation I have ever had and I have ordered it all over the world. I will go back to Loews again next trip just to have it again. A local friend suggested your "You Asked for It" column as a way to get the recipe. Can you possibly be of help? Thank you in advance for your consideration and kind assistance. Bon Appetit, Steve Asbury -- Nashville

A: This is the ultimate compliment for a chef -- when a satisfied client takes the time to praise his or her food, particularly after the fact by letter. So bravo to Chef Frederic Delaire of Hemisphere Lounge at The Loews Miami Beach Hotel (1601 Collins Ave., 305-604-1601). The recipe is inspired from the city in France where Chef Delaire's wife grew up called St. Jean de Luz. Just a few miles from the border of Spain, Saint Jean de Luz is located on the Atlantic coast of France. After visiting a few years ago while on vacation, Delaire realized that squid is a very important dish in the region and was inspired to create this recipe back in Miami.

Q: I am looking for a recipe for chocolate peanut brownies where it is mixed together. I can't find it anywhere. Hope you can help. -- Margo David, Boynton Beach

A: This happens to be one of my favorite dessert combos. I've always been a softy for a Reese's cup, can't refuse a peanut butter chocolate chip cookie, especially warm from the oven and enjoy making holiday buckeyes. So for me, this was truly a treat to answer because I had to test the recipe! I like the decorative, marblized effect of swirling in the peanut butter filling instead of completely mixing it all together.